POSTED: 01:30 a.m. HST, Feb 28, 2011
When Daniel Anthony first tried selling fresh, traditionally prepared paiai two years ago, he found out that pounding the taro was the easy part.
Anthony said that before the Department of Health shut down his small business, he was pounding and selling almost 10,000 pounds of taro a year, with another 15,000 a year used in his educational workshops. Now he can’t sell any of it.
“The (Department of Health) told me I couldn’t sell poi off the board,” Anthony said. “It’s not poi, though. It’s paiai.”